Eric
Mama's lil stinker
You must be missing jk, nobody could talk tacos like jk... Rumor has it a more subdued version of him is posting over at MR from time to time.Recently, it's been tacos.
You must be missing jk, nobody could talk tacos like jk... Rumor has it a more subdued version of him is posting over at MR from time to time.Recently, it's been tacos.
You must be missing jk, nobody could talk tacos like jk... Rumor has it a more subdued version of him is posting over at MR from time to time.
I wish I enjoyed coffee more, simply so I could engage in this thread.
Recently, it's been tacos.
You must be missing jk, nobody could talk tacos like jk... Rumor has it a more subdued version of him is posting over at MR from time to time.
Coffee is very variable, and can be served in a number of different ways.
Likewise, coffees from different regions, and countries, vary hugely, and it can take some time to ork out what it is that you like.
Abroad, and in company, I love espresso; however, at home in our dull, grey, climes, I find my preferences tend more towards something milky - such as a flat white, when out, or a filter coffee served with hot milk, when home - whenever I treat myself to a coffee.
However, the veritable deluge of memes did nothing for me.
Not really (although I don't deny - or doubt - that some people think that way).The problem with coffee is that there's something of a high barrier to entry. You have to have a variety of equipment, know your various beans, know how to prepare it. It's not something you can ease yourself into. You have to commit to it wholly from the start.
The problem with coffee is that there's something of a high barrier to entry. You have to have a variety of equipment, know your various beans, know how to prepare it. It's not something you can ease yourself into. You have to commit to it wholly from the start.
The other thing re quality is that I don't buy my coffee in stores; rather, I tend to buy it from small local coffee shops (that have cultivated links with small, roasters and producers), or, small coffee roasters or importers, who, again, work with small (often family owned) producers of coffee.
Out of curiosity, I looked up local coffee shops near me, and it turns out that there's one literally two minutes down the street from me. I have no idea how I've missed this for so long, but now it's got my interest piqued.
Quite often, they - such local coffee shops - tend to source their coffee from small, local, producers in the countries where coffee beans are grown, and will usually pay them properly, the old 'fair trade' idea. Moreover, their coffee will be of a far higher standard than one will find in some of the well-known chains.
The problem with coffee is that there's something of a high barrier to entry. You have to have a variety of equipment, know your various beans, know how to prepare it. It's not something you can ease yourself into. You have to commit to it wholly from the start.
Yes, I would happily read more about tacos - and other Mexican culinary specialties - from jk.
However, the veritable deluge of memes did nothing for me.
I learned that a manual grinder is not the way to go u less you don’t mind spending 5 minutes grinding, at least it felt that long. I have an electricCoffee is one of those things where there are some super easy, not very expensive, __major__ improvements, then some obsessive levels of expense, effort that for that last 10% that I don't care aboutIt's a lot like audio equipment.
Grinding your beans at use really opens up the flavor, even for big named brands. I'd take a fresh ground in the morning Peet's over a "fresher" small brand that was ground at purchase (and then used over 5-7 days). It doesn't have to be overly complicated in terms of general types of coffee either, dark vs. light, peety vs. citrusy vs. chocolate-y.
A French Press makes terrific coffee, it's super easy, there's no consumables (filters), and it easily scales depending on how much coffee you drink.
You don't even need a dedicated kettle, but an electric one is super convenient, and it's not expensive.
I like a stainless French Press, the dual wall design hold the heat much better vs. glass, it's easier to clean, way more durable, this is one we've used for years, even bought it for other people:
$24.50
You don't have to spend a ton on a ginder either, the "go to" is a burr grinder for consistent grinds, there's a flat burr, and a conical burr, the latter being better (more consistently grinds vs. breaks the beans).
This is where you'll spend a bit more money, for the price, it's nearly impossible to beat the Oxo conical grinder:
$104.95, but you can catch it on sale on occasion, and like right now, Amazon CC holders get 10% CB
Other notable burr grinders (most of these are the flat burr, which are still very good) are the Cuisinart DBM-8 (~$60), Bodium Bistro (~$90), Capresso conical grinder (~$90), and a whole slew of NNB models, some getting really good reviews like Shardor (~$50, which is amazing).
Then just any electric kettle for $20-25, here's one:
Nothing special, just a stainless water heater, uses a little base (so the kettle itself is cordless), there's an Amazon Basics, for $24, I've seen that for $20, you probably only need a 1 liter kettle, that's plenty for a one full pot of coffee using the French press I linked above.
So maybe $150 for a press, grinder, kettle. Now you just need to score some beans, again, I'd take fresh ground Starbucks over pre-ground anything else, that grinding process just lets the flavors, the smells, everything just really opens up and it's amazing. Sure, some fresh boutique beans freshly ground are even better, I just find that's a diminishing return, the grind + correct heat water makes spectacular coffee. I can get coffee in the cups starting from scratch in 10 minutes (maybe 15 if the kettle needs filling, FP needs cleaning, but we usually do that in advance).
The making process is pretty easy too, it's all in the timing, particularly around the water (heat). Can follow up if you decide to give this a shot![]()
Not true… said in a friendly tone.The problem with coffee is that there's something of a high barrier to entry. You have to have a variety of equipment, know your various beans, know how to prepare it. It's not something you can ease yourself into. You have to commit to it wholly from the start.
He ain't mean nothin' by it. He's just a little slow's all.
I learned that a manual grinder is not the way to go u less you don’t mind spending 5 minutes grinding, at least it felt that long. I have an electric
The worst way to make coffee (yes, even worse than cinnamon-bun-flavored Keurig pods):
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Boston Tech Startup Develops Worst Imaginable Way To Get A Cup Of Coffee | Defector
There’s a sort of inescapable wastefulness to having a cup of coffee, unless you happen to do your coffee drinking in the relatively narrow belt of the planet that supplies coffee beans to the whole rest of it. Here, where I am writing this blog, by the time any coffee beans arrive as grounds in […]defector.com
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